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Maybe it's Gremolata's Canadian provenance that makes it so tempting to describe our magazine by what it's not. It's not a blog(we're so proud of our dozens of contributors). It's not really a recipe site (there are already millions and millions of recipes on the world wide web), though we link to good ones every week. It's also not a restaurant review site (the mainstream media covers that angle pretty well, and when they don't the chat boards do). Finally, Gremolata is a food and wine website that isn't really about food and wine. It's really about the people who make, serve and eat food and wine.

I am often told, "You must be obsessed with food," but that couldn't be further from the truth. I am, course, very interested, fascinated even. But the root of my interest is not in ingredients or techniques, it's in the meal itself. Food doesn't make you happy, sharing food with people you like or love does. A simple meal shared among good friends will always trump a sumptuous feast served at a table of jerks. In the same way, descriptions of foods inevitably descend into about a dozen boring and clichéd adjectives ("beautiful" is banned here). Much more interesting to know who made or grew the food and why. Context is everything. After all, once the cake is eaten, that's it, but the bonds that are made while breaking bread may last a lifetime.

If anything, I hope Gremolata is the world's most interesting food and wine website. And I hope we can convey and record the great food and wine stories, from home and abroad, while providing a few good ideas about what to eat and drink.

Please let me know how we're doing by emailing malcolm@gremolata.com, and please come and see what we've found out every Friday afternoon.

Yours,

Malcolm Jolley
Publisher
malcolm@gremolata.com

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Gremolata's mission is to serve the good food revolution in three ways:

1. Providing our readers with information about food and wine that can help them further enjoy their lives in an entertaining way;

2. Telling the stories of the women and men who struggle to bring to market sustainable, whole, artisanal, small production foods and wines that reflect a particular place's history and geography; and

3. Providing advertisers of products and services with real value to our readership with an effective platform, and supporting food and wine focussed charities as best we can.